Creme Brulee without a blow torch

Jessica and Istvan Jordaan wedding day

Safari Trip in South Africa

                   While in Capetown recently for my daughters wedding, we went on a safari day trip. We left one morning for the safari and was quite cozy with 6 of us in the vehicle. I got to sit next to my future son in law. I sat next to the window in the middle row and he sat in the middle. Now I am 5'1" and he is 6'4". It was a most interesting ride. I kept putting my elbow on the window button and would wonder why the window was going down. Even after realizing it was my elbow that was making the window go down, I still would accidentally hit it and interesting words would come out of my mouth.
                  We stayed at a beautiful lodge. Our rooms were simple,elegant and comfortable.  We all had a great time, We had a fabulous tour guide for our safari. We started out about 5 p.m. and was surprised at how quickly it got chilly. I had to put a blanket/raincoat over me to stay warm. It was mesmerizing to see wild animals so close. We were out for about 2 hours and by the time we got back we were all very hungry. The banquet hall was filled with all kinds of foods and delights. My favorite though was the creme brulee. I had never had it and when I took one bite I was enthralled with the taste. I had to have another one.  So, tonight for our Shabbat dessert I will attempt to make creme brulee. I went searching for a bakers blow torch and could not find one. So I ended up just broiling the sugar crust at the end. I am still on the hunt for a bakers blow torch. I forgot to take pictures when i was done. I will add them next time I make it.

CREME BRULEE

For Custard

3 cups boiling water
3 egg yolks 
1/2 c confectioners sugar
pinch of salt
1/2 t vanilla extract
1 1/2 cups heavy cream

• Heat oven to 275.
• Boil 3 to 4 cups of water and keep ready to add later.
• Whisk eggs in a medium size bowl. 
• Add to the bowl confectioners sugar and a pinch of salt. Whisk together.
•  Add a drizzle of cream and whisk it into the egg mixture. Then add whisk in the rest of the cream.
• Pour the mixture through a sieve into another bowl.

Pour the mixture (custard) into 4 ramekins or oven safe small bowls.Place the bowls in a large baking dish.Fill the bowls as close to the top as possible.

• Place the baking dish in a preheated oven and pour 3 cups of boiling water into the baking dish around the ramekins.
• If the custard is less than an 1 deep in a shallow dish, bake it for about 30 minutes. if the dishes are narrow and taller and the custard 2 inches deep , bake for at least 50 -60 minutes.
• The custard is done when you nudge it wiggles from side to side. There should be no liquid in the middle. The custard will firm up in the fridge.
• Carefullly remove the pan  from the oven when it has set ( jiggly but not liquid stage).
  Remove the ramekins from the pan and let cool for 5 minutes. Refrigerate for at least 30 minutes.

For sugar crust
1/3 cup sugar

• take the ramekins out of the fridge and pat the tops dry with a paper towel.
• Sprinkle a fine even layer of sugar over the tops. Shake the ramekin back and forth to even out the sugar. Tap out any excess sugar.
• Move your top rack to the highest position in the oven, close to the broiler. Place on the top rack and turn on the broiler. broil for 5  to 10 minutes.Remove when golden brown and bubbly.